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Photo of Coconut-curry pumpkin bisque by WW

Coconut-curry pumpkin bisque

5
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.

Ingredients

Coconut oil

1 tsp

Shallot

1 large, minced

Kosher salt

1½ tsp

Minced ginger

2 tsp

Jarred minced garlic

1 tsp

Curry powder

1 tsp

Ground coriander

½ tsp

Ground cumin

½ tsp

Ground cinnamon

¼ tsp

Cayenne pepper

1 pinch(es)

Pumpkin puree

30 oz, canned

Canned low-sodium chicken broth

2 cup(s)

Canned unsweetened light coconut milk

1 cup(s)

Dark brown sugar

2 Tbsp

Fresh lime juice

1 Tbsp

Cilantro

6 tsp, fresh, chopped

Instructions

  1. In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.
  2. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavors to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 1 1/4 cup per serving.

Notes

This recipe is easily doubled or tripled.

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